Beef Hackfleisch Auflauf
- Preheat the oven to 200°C. Toss floury potatoes 900 g with olive oil 15 ml, salt, and black pepper on a sheet pan. Put in the oven now — they need ⏲ 35–40 minutes and will finish alongside the Auflauf. Flip once halfway.
- Heat olive oil 15 ml in a large pan over medium-high.
- Add onion 1 and cook for ⏲ 3–4 minutes until soft. Add garlic cloves 2 and carrot 1 and cook for ⏲ 2 minutes.
- Add ground beef 400 g and break it up with a spoon. Cook for ⏲ 5 minutes until browned. Drain excess fat if needed.
- Sprinkle flour 15 g over the beef and stir well to coat, about ⏲ 1 minute. Add tomato paste 15 g, paprika 5 g, cumin 2 g, oregano 2 g, salt 2 g, and black pepper. Stir. Pour in canned chopped tomatoes 500 g, vegetable broth 100 ml, and Worcestershire sauce 15 ml. Simmer for ⏲ 5–8 minutes until thickened.
- Pour the beef mixture into a baking dish if not already in one. Lay zucchini 400 g over the top, overlapping slightly. Drizzle with olive oil 15 ml and season with salt and black pepper.
- Dollop Schmand 100 g across the zucchini. Scatter Gouda 150 g evenly over everything.
- Bake for ⏲ 25–30 minutes until the cheese is golden and bubbling and the zucchini is tender.
- Serve with the potato wedges alongside. For Cozy: scoop from the centre where the seasoning is mildest; the cheese and tomato-beef layer are naturally kid-friendly. Wedges are great for dipping.
Serves 3